Plateau Relish de Maison with Trempette au Roquefort

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From "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020 Click here for more on my best-selling cookbook!

In my research on Thanksgiving and other event menus from the two past centuries I've encountered frequent starter relish courses of stuffed celery, olives, pickles, almonds. I had the idea of a sort of chic plateau (tray) with a luscious blue cheese dip as a "new" tradition to start off the big meal. It has proven to be a big hit at every type of party!

It starts out simple. Ingredients must "find themselves," covered, in fridge for at least 3 hours or overnight.

Plateau de Relish Maison with Trempette au Roquefort

Good for a party of 12

8 ounces blue cheese

8 ounces cream cheese

1/2 cup mayonnaise

1 clove garlic, minced

2 tablespoons red wine vinegar

2 teaspoons sugar

couple dashes hot sauce

2 tablespoons finely chopped parsley

Crudités, olives, nuts, cornichons

In a medium-sized bowl, using a large spoon, combine all ingredients thoroughly, but don't purée. The dip should still be chunky. Refrigerate, covered, for at least 3 hours before serving, preferably overnight.

Serve, using your most breathtaking platter or snack set, with vegetable crudités: carrot and celery sticks, colorful sliced bell peppers, radishes, pimento-stuffed olives.

Cornichons (French gherkins) are especially delicious with this dip! Throw in some salted or smoked almonds for extra credit.

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Yes, please! SUCH a popular cocktail-time treat.